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Nutty Brussels Sprouts

by Kim Sopczyk on Jul 12, 2011

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Servings
6 servings
Course
Side Dish

Ingredients

  • 3 cups Brussels sprouts (fresh or frozen)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon onion, chopped
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • 3/4 walnuts or pecans, chopped

Instructions

  1. Remove loose or discolored leaves from the sprouts.
  2. Cut an X with a paring knife through the stem end to assure even cooking.
  3. Steam for about 8-10 minutes or until just tender. Meanwhile, combine remaining ingredients, except nuts.
  4. Drain sprouts before tossing them with vinaigrette and adding nuts.

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